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Rotorua has the area's most diverse dining scene. You can order anything from Indian to Japanese fare, or, for true local flavor, try a M?ori h?ngi (a traditional meal cooked in an earth oven or over a steam vent). Hawke's Bay is another hot spot; its winery restaurants emphasize sophisticated preparations and food-and-wine pairings. Around Eastland, which is so laid-back it's nearly horizontal, the choices are simpler, and you'll be treated with the area's characteristic friendliness. One thing you won't find on any menu is fresh trout. Laws prohibit selling this fish, but if you catch a trout, chefs at most lodging establishments will cook it for you.
Dressing up for dinner, or any other meal, is a rarity, expected at only the most high-end lodges and restaurants.
The menu is updated seasonally at this converted 1950s town house on a suburban street not far from the shores of Lake Taupo. Owners Prue and Felicity Campbell know what they're doing and use the best local ingredients to make delicious things to satisfy all palates. Wines include those from emerging and boutique vineyards.
On sunny days, you can sit outside on the patio here and enjoy the varied menu. In winter, a large fireplace warms the rustic interior, and candles on the tables enhance the scene. Either way, the service is efficient and friendly. One good choice from the menu is lamb shank on saffron mash with seasonal vegetables and red wine jus; you can cap your meal by ordering the cheesecake of the day. It is very popular with locals, so booking ahead is always recommended.
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